One pot creamy tuna pasta
- Serves 4
- Prep time: 10 mins | Cooking time: 30 mins
The whānau will love this cheesy one pot pasta. Perfect for a midweek meal, it’s packed with veges and super easy to make.
Ingredients
1 tablespoon oil
1 onion, finely diced
2 garlic cloves, finely diced or grated or 1 teaspoon minced garlic
300g dry pasta*
250ml (1 cup) reduced salt chicken stock*
3 cups water
1/3 pumpkin *, grated
1 broccoli, stalk and florets roughly chopped
300g (2 cups) frozen peas*
150g frozen spinach*
425g canned tuna in spring water, drained
Pepper, to taste
125g sour cream
100g cheese*, grated
* These ingredients are shared with other recipes from the weekly meal planner.
Method
Heat oil in a large pot on the stove over medium-high heat.
Sauté onions until softened, add garlic and fry until fragrant.
Add pasta, stock, and water. Place a lid on the pot, turn the heat to high and bring to a simmer, stirring occasionally. Adjust heat if it is getting too hot.
After simmering for about 5 minutes, add the remaining vegetables and tuna and stir through. Heat for another 5 minutes or until the vegetables and pasta are cooked to your liking.
Add pepper, sour cream, and stir through cheese, test taste.
Cooking tips:
- For a dairy free meal, swap sour cream with non-dairy milk and add 2 tablespoons tomato paste and use dairy free cheese.
- Some broccoli stalks can have a woody outer layer, peel off this tough outer layer as you prepare the broccoli.
- Top with fresh parsley if desired.
Adapt it:
- You can swap out the tuna for salmon, chicken, quorn or another plant-based protein substitute.
Kid friendly alternatives:
- Use animal shaped pasta for the fun factor
- Frozen vege mixes can work well too.
Leftover tips:
Eat for lunch the next day or freeze in portions to re-heat another day.